‘Egg’ Noodles with Tomatoes & Feta

Vacation is an important part of life.

In most of Europe most working people get 4 – 6 weeks of annual vacation.

I say most because there are certain groups that have to be more, um, creative to get consecutive days of free time.

Farmers, especially those with livestock, are one group.

So are bloggers…..

I’m taking a holiday.

Family is crossing the pond to help.

We’re going to be doing touristy things like wine tasting.

We’re going to be doing family things like staying up late reminiscing and laughing and telling poorly kept secrets.

I’m taking this opportunity to schedule some recipe updating. I’ll tidy them all up when I’m back to work. (Done!)

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‘Egg’ Noodles with Tomatoes & Feta

These are noodles made from eggs. They’re basically a thin omelet, sliced into strips. I add a bit of flour to help make them a bit firmer. They hold up very well to a sauce. This could be a first course or light lunch. Make more noodles for a main course.
My tomato was yellow.

  • Author: Kate
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: First Courses
  • Method: Skillet


  • 3 eggs
  • 2 1/4 tsp flour
  • 4 1/2 tsp milk
  • 2 tsp oil
  • Sauce:
  • 2 shallots, sliced
  • 2 thin slices Prosciutto or other dry-cured ham, roughly chopped
  • 2 tsp olive oil
  • 1 cup (8oz, 240ml) peeled and chopped tomato
  • 1/4 cup Greek or Kalamta olives, sliced
  • 2oz (60gr) feta, crumbled


  • Sauce:
  • Heat olive oil in a small skillet.
  • Add shallots, ham and sauté until shallots are tender.
  • Add tomatoes, reduce heat and simmer for 10 minutes, uncovered.
  • Stir occasionally. It should be chunky and thick.
  • Stir in feta and olives.
  • Noodles:
  • Put eggs in medium bowl and whisk well.
  • Add flour, a little at a time, sprinkling it across the eggs, and whisking well after each addition.
  • Add the milk  and whisk well.
  • Heat the oil in a medium nonstick skillet or omelet pan, 7 – 8″ (20cm) in diameter, over medium heat.
  • Add 1/3rd of the egg mixture, tilting pan to cover well.
  • Let cook, undisturbed for 1 – 2 minutes, until cooked through and top is dry.  With a spatula, carefully turn and cook on the other side for 30 seconds.
  • Remove to a plate.  Do not keep warm.
  • Repeat twice more.
  • When eggs are done, and cooled slightly, roll each up like a cigar and slice 1/4″ (.6cm) strips.
  • Divide strips in half and arrange on 2 plates.
  • Spoon sauce over and serve.


You could use regular flour or corn flour (cornstarch). Or skip the flour completely.


  • Serving Size: 1/2 recipe
  • Calories: 341
  • Sugar: 5.6 g
  • Sodium: 691.5 mg
  • Fat: 25.2 g
  • Saturated Fat: 8.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 11.6 g
  • Fiber: 2.2 g
  • Protein: 18.4 g
  • Cholesterol: 311.2 mg

Keywords: eggs, egg noodles, tomatoes

Egg Noodles, Yellow Tomato Sauce

More ‘Egg’ Noodles: Egg Noodles with Mushroom Sauce

That’s it for now!

2 thoughts on “‘Egg’ Noodles with Tomatoes & Feta”

  1. I have a gazillion grape tomatoes so we’ve been having similar dishes with burst grapes tomatoes since I’m too lazy to cut them all in half. I haven’t tried the egg noodles though. I’ll have to do that. I’m really trying to get away from so many carbs.

    • I tried growing grape tomatoes 1 year – and I liked them better than the cherries, but I rarely see the seeds here and forget to ‘search’. The egg noodles are, surprisingly, strong and hold up well with most sauces.


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